When I was first diagnosed with celiac disease, I was immediately challenged to recreate many family favorite recipes. One of the most important was my mother’s famous (and dare I say, ubiquitous, come summertime) strawberry shortcakes.
Life just would not be the same if I couldn’t find a way to recreate these delicate, light, fluffy, moist, subtly sweet and melt-in-your-mouth treasures as gluten free shortcakes.
And while devising a delicious gluten free shortcakes recipe initially eluded me, (spoiler alert!) I thankfully overcame the challenge and am so pleased to share this easy one-bowl solution!
When my mother learned that she too, had to avoid gluten, this personal need became a downright family emergency! I felt at times that I was trying to re-invent the wheel, as for years, a truly successful gluten free clone had seemed impossible.
When I finally developed just the right combination of ingredients and presented it to my mother, I knew that all my hard work was worthwhile: gluten free shortcakes every bit as good as mom’s originals are now a family staple.
I served these again last night at a dinner party of gluten eaters, one of whom protested that he didn’t even like strawberries and didn’t care for shortcakes, either.
That person went back for a second helping (!) and another accomplished baker admired the recipe so much that she took home a doggie-bag with the only shortcake left at the end of the night!
Just look at the rise on these beautiful cakes!!!
This late spring, summer – or anytime, really – please put my hard work to use for your family! I gift this amazing recipe to you, to use as you will.
Enjoy them plain with yogurt for breakfast; with ice cream and chocolate for dessert; or be a purist and pick some fresh berries this summer to smother these yummy shortcakes.
Make a red, white & blue theme, topped with homemade coconut whipped cream for Memorial Day or July 4, or make your own reason to celebrate with fresh-picked blackberries, raspberries, boysenberries, strawberry-rubarb reduction … you get the picture?
Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with sugar to taste (if using), then set aside to allow the lovely juices to form a syrup that can be drizzled onto the shortcakes when served with the berries. A heavenly combination!
This recipe goes with everything! In fact, I think I’ll go make some more right now since there are no left-overs!
Gluten Free Shortcakes Recipe
This gluten free shortcakes recipe is good enough for breakfast, tea or dessert. Not too sweet, but moist and tender with gfJules Flour!
Ingredients
- 2 cups (270 grams) gfJules® All Purpose Gluten Free Flour or 220g Nada Flour*
- 1/4 cup granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 Tbs. cold butter or vegan butter
- 2 large eggs (or preferred egg substitute like aquafaba)
- 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (I like So Delicious® Vanilla Coconut Yogurt)
- cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
- Toppings/fruit of choice (homemade coconut whipped cream recipe)
Instructions
Preheat oven to 400° F (static) or 375° F (convection).
Whisk together all dry ingredients in a large bowl. Cut butter into dry ingredients using a pastry cutter or two butter knives.
Add stirred, cracked eggs (or replacer) and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
Pat dough out onto a surface dusted with gfJules® All Purpose Flour to a thickness of about 1 - 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and thus can rise in layers). Push straight down with the cutter -- do not twist.
Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture, if desired.
Bake for 8-10 minutes, or just until the tops are lightly browned. Do not over-bake! Serve topped with fresh berries, ice cream, homemade coconut whipped cream and/or yogurt.
Makes approximately 10-12 shortcakes, depending on thickness.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 158Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 50mgSodium 221mgCarbohydrates 26gFiber 2gSugar 23gProtein 2g
I hope you enjoy this recipe as much as we do!
Pin for later!
Can I substitute butter for the shortening? Same amount?
Thanks!
Hi Lisa, shortening has no moisture, while butter does, so by subbing in butter, the dough will contain more moisture. That being said, you could use the butter, but you will probably need to add a bit more of my All Purpose GF Flour if you find that the dough is too wet. Hope that helps!
Jules – thanks so much for all your hardwork and coming up with great GF recipes. I made these and my nephews (who both do not like any shortcakes) were gobbling these up and I had to make another batch. Do you think they would hold up in a trifle with some yummy strawberries, blueberries, pudding and whipped topping?
Annie- so glad the shortcakes were so well-received! I can’t say as I’m surprised though, since I’ve had nearly the same experience with teenagers who “think” they don’t like shortcakes until they try these!!! As for a trifle, I’ve made one with homemade GF angel food cake, but why wouldn’t the shortcake recipe be just as yummy? What a great idea! Love it! Now you have to do it and send pictures!
Can extra virgin olive oil be substituted for shortening for a healthier product? Just checking?
Bonnie- it will make for a denser shortcake, but you can certainly do that. Breaking the shortening up into little pieces interspersed throughout the dough helps to create pockets of moisture that form layers and lighten the cakes.
My teen son, who eats gluten, told me to save this recipe. Done! Thanks SO much for all your hard work in creating these recipes, then sharing them with us.
Awesome, Melissa! That’s what I like to hear (and I’m sure it’s music to your ears too!).
Looks yummy!
The texture looks so light and tasty. Really clearly laid out on the blog as well – super easy to read 
Toby.
My little gift shop http://bit.ly/langemp
Toby – thanks much! Hope you can try the recipe someday soon!
I made these tonight. They were super yummy! All we could find at the local Publix was strawberry soy yogurt. It added a little strawberry taste to our cake! We topped ours with fresh berries we picked yesterday and everyone one is super excited…..I should add for b-fast tomorrow for leftovers!!!!!
Thanks Jules and Go Gators!
I used this all last summer – so glad it is that time again!!
This is a stupid question but I noticed your recipe calls for the earth balance sticks, as many do. I can only find the tub in the dairy section. Is this a dry shelf item or do I maybe need to special order it? We love the tub and so far everything of yours that I have tried has made the whole family very happy. I would love to make this recipe as is since I don’t need any other substitutes. Thanks!
Hi Julie – go ahead and use the Earth Balance buttery tub – it isn’t the same as the sticks, but it often works just as well. I find the sticks at Whole Foods or local organic groceries and they’re easier to use because they’re measured in tablespoons. If you want to try the sticks, ask your local organic/natural grocer to order for you. But as with anything else, if something is working for you, no need to change it! : )
Thank you! We’re newly gluten free and my husband keeps saying he doesn’t know if he can do this because we’re going to miss out on all the good stuff. It will be nice to have a real Summer treat like everyone else!
Julie – you bet! No need to miss out on any of the good stuff, just because you’re going gluten-free. Take your favorite family recipes and just convert them! Usually you can just exchange white wheat flour in those recipes for my all purpose flour, but if there are any tricky recipes, let me know and I’ll see what I can do to help!
Can I use margarine or any dairy free buttery sticks instead of shortening??
Carrie – yes, you can sub in dairy-free buttery sticks (I like Earth Balance Buttery Sticks) or margarine instead. If so, be sure they are very cold when you use them, though. Enjoy!
I too made the Impossible Pie. Tasted just like my original recipe I have used for years. Thanks for this recipe.
Yes, that Impossible Pie recipe is a winner, for sure! So glad so many of you enjoyed it!
thanks for impossible pie. it is possible and so delicious.
Jules, can these be frozen? If so, how would you package them for best results?
If you could give some instructions on
thawing and reheating, I’d be forever grateful.
Thanks from the bottom of my gluten-free heart,
Jackie
Jackie, they can be frozen after they’ve cooled. Place them in a freezer zip-top bag and put a piece of waxed paper in between each shortcake to keep them from sticking. Take out as many as you need and thaw slowly at low temp in the microwave.
It would be great if you could have a printer friendly version of the receipes just a suggestion so we can print and put on 3×5 recipe cards.
Hi B- most recipes have printer friendly versions (if they don’t, my mistake!) but they probably wouldn’t fit on 3×5 cards. I’ll look into it though!
These look great… looking forward to hearing back from Karen to see what she used for a flour mixture & how it turned out.
I live in Ottawa (Canada) and we don’t have access to the So Delicious yogurt yet….and I don’t eat dairy…is there another substitue that would taste just as good??? thanks
Cathy – soy coconut yogurts work equally well. In a pinch, rice yogurt will work, but it’s thinner so you will need to make some recipe adjustments. Soy sour cream would also work in this recipe. There are several brands of these dairy-free yogurts, so hopefully you can find one near you!
Have you ever poured some balsamic vinegar over strawberries and let them marinate…it is amazing…
I love shortcake, Jules! So Delicious vanilla coconut milk yogurt is so yummy. I know it’s going to be great in this recipe! Thanks so much for sharing.
Brittany, it really does add a yummy flavor in this recipe – so light and not-too-sweet. One of my faves!
What other flours have you tried this with…and results…
I prefer quinoa flour as an allpurpose…have others in the freezer….and have Bob’s red mill All purpose on hand(his is Garbanzo bean based)…I think I will attempt a mix of quinoa, corn, tapioca, and potato starch this weekend and give you a report back
Karen- thanks, I’ll be eager to hear how it goes. I don’t prefer bean flours, particularly in delicate recipes like this one. The aftertaste for me is disconcerting. I’ll be interested to hear how it goes with the quinoa though – thanks!
Thank you so much!! I can’t wait to try this. I eat So Delicious® Vanilla Coconut Yogurt almost every day. These shortcakes will be amazing served with the So Delicious Purely Decadent Coconut Milk “ice cream” in vanilla or coconut flavor. Thank you!!
You know, Annie, if there would be any way to make these shortcakes taste better, it would be with some So Delicious coconut ice cream on top- that is the yummiest, most decadent “ice cream” I’ve ever tasted – even better than most regular ice creams, if you ask me!
could i subsitute apple sauce for the yogurt i’m allergic to gluten soy and dairy.
Ashlie – the best solution for you would be to use coconut yogurt. It is the perfect sub here for non-soy and non-dairy!
What is the best egg substitute for this recipe?
Megha – I’ve made this recipe with flaxseed meal + water egg sub and it works well. Enjoy!